Wonderville
1186 BROADWAY, 11221
American
5183214651
AScore: 9
Last inspected: June 22, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
September 12, 2026
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 49
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
June 22, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 9
04CFood worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
10AToilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
November 21, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 12
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.